ES2323450T3 - CONSUMABLE PRODUCT THAT CONTAINS PROBIOTICS. - Google Patents

Abstract

A dry consumable product comprising probiotic microorganisms, in which the probiotic microorganisms were applied to the dry consumable product, and in which after the application of the fresh probiotic microorganisms the water activity (Aw) is less than 0.5, preferably less to 0.3.

Description

Consumable product that contains probiotics

The present invention relates to a product consumable containing probiotics and a process for get it

Foundation of the invention

Probiotic microorganisms are microorganisms that favorably influence a host by improving Your intestinal microbial balance. In general, it is thought that these bacteria inhibit or influence growth and / or the metabolism of pathogenic bacteria in the intestinal tract. It is also accepted that through probiotic microorganisms Host immune function is activated. For this reason, there are many different methods to include microorganisms Probiotics in food.

WO98 / 10666 (SOCIETE DES PRODUITS NESTLE S.A.) reveals a process for manufacturing a composition dehydrated food containing probiotic acid bacteria live, in which a food composition and a crop of Oxygen-sensitive probiotic lactic acid bacteria are sprayed together under a jet of hot air.

EP0862863 (SOCIETE DES PRODUITS NESTLE S.A.) reports on an already prepared cereal product that consists of a matrix of gelatinized starch that includes a coating or a filler that contains a microorganism probiotic.

US4943437 (AB MEDIPHARM) reports on a process for the supply of biologically active materials to the base materials of the feed, in which the material biologically active mixed with an inert support, where keeps insoluble, in order to form a homogeneous suspension, after which the suspension is applied to the base material.

GB2205476 (UNILEVER) reports on a Bacterial backed composition comprising an inert support subdivided, which is flour, and an aqueous suspension of microflora viable. Then this mixture dries and is suitable as inoculum of the lactic acid bacteria for the preparation of dough bread vinegar

However, the incorporation of probiotic micro-organisms (hereafter "probiotics") in food involves great difficulties. A first objective is to have an adequate number of cfu (unit colony former) daily. If the concentration of probiotics in the product does not exceed a certain threshold value, the effect favorable is not achieved. Hence, based on the observation of that a dose is effective in the environment of 10 9 cfu per human at day, and assuming that the consumer has to take them in his shot daily, the goal will be to manage this amount of cfu in one to Three meals

So far, the method has been to use probiotics that have dried, by themselves or with a substance support. Hence, after fermentation in a suitable medium, normally probiotics are concentrated, for example by centrifugation or filtration, and then dried by drying spraying, a fluidized bed drying or a lyophilisate. TO From the drying process another serious problem arises. The Probiotics suffer a substantial loss of the order of 60, plus frequently from 90 to 99% of cfu depending on the technology applied, unless special measures are taken. All this wants To say that these drying stages are very expensive in energy. But High temperature drying process has other drawbacks. It can destroy or damage the metabolites that are present in the Probiotics themselves or in the fermented medium where they are grown. Such metabolites can therefore lose their favorable effects. The drawback of a concentration stage is the loss of metabolites that were present in the fermented medium.

The powder obtained by drying can be then apply to the desired food product. According to EP0862863 cited above, for example, dry probiotics they will be mixed with a liquid support substance, which is oil, water or a protein mixture. Then this substance will be sprayed in the food product.

Due to the need for a relatively number high cfu in a single meal and due to high losses during drying, it is a problem to have a food product with an effective number of cfu. Another problem, also aimed at references cited above, is long-term stability of probiotics in the food product, that is, the food product with probiotics has to be stable to room temperature. Another concern is the viability of probiotics in the stomach and intestine. Probiotics must be sufficiently resistant to the acidic environment in the stomach and to Bile acids to successfully colonize the intestine. Further, The food product consisting of probiotics must be Nice for the consumer. There is a need to apply probiotics to a food product without significantly influencing its organoleptic properties. It is certainly a problem that minimal or no changes appear in taste, appearance and texture of the finished product containing probiotics with respect thereto product without probiotics.

The present invention relates to the problems mentioned.

Summary of the Invention

For this purpose, the present invention provides a consumable product comprising probiotics, in which the Probiotics have recently been applied to it.

In another aspect, the present invention provides a consumable product comprising metabolites produced by probiotics, in which metabolites are found in a medium fermented that has separated from the probiotic grown in the same.

Similarly, the process to obtain a consumable product comprising probiotics, according to the This invention comprises the manufacture of a fresh biomass of probiotics by fermentation in a liquid medium and apply directly fresh biomass to the consumable product.

In addition, in a fourth aspect, the process for obtain a consumable product that comprises metabolites produced by probiotics, according to the present invention, comprises the culture of probiotics in a liquid medium, separating the medium liquid of the probiotics and directly applying the liquid medium to the consumable product.

Contrary to what is reasonably expected, it has discovered that biomass derived from a fermentation process  It can be applied directly to a consumable product without a high temperature drying In this way, a product is obtained consumable that contains probiotics, which has an excellent storage stability and that looks and organoleptic properties similar to appearance and properties Organoleptic of a similar consumable product that does not contain probiotics

In addition, the consumable product, if consumed in the reasonable or expected amount, contains an amount of cfu that It is enough to achieve a favorable effect.

Detailed description of the invention

Throughout this description, the expression "consumable product" is equivalent to a product that is consumable by humans and / or animals such as dogs, cats, for example.

With respect to the present invention, the term "fresh probiotics" or "freshly applied biomass" refers to probiotics which, after the fermentation process, do not dry out, for example, by spray drying, fluidized bed drying or a lyophilisate However, the term "fresh probiotics" is not intended to be understood as biomass that applies a certain time limit to the consumable product. It is possible to store "fresh biomass" for a certain period of time without any loss. If the biomass can also be frozen for a certain time and thawed without a substantial loss, it is still considered fresh. It is also possible to add to the "fresh biomass" protective agents known to increase the survival of, for example, lactic acid bacteria during the application process, for example during spraying to the consumable product, during product storage and also during the passage of the consumable product through the digestive tracts. WO 98/10666 mentions some of the substances with such effects and also provides an extensive list of previous models related to the improvement in the survival of probiotic microorganisms. Despite these additives,
Biomass can be considered as "fresh biomass", because there is no high temperature drying process.

For the purpose of the present invention, the term "probiotics", "probiotic microorganism" or probiotic biomass is understood to include any microorganism, cellular content or metabolite of microorganisms that have favorable effects for their host. Therefore, yeasts, fungi and bacteria can be included. EP 0862863 lists some examples of probiotics known today. For example, strains of Lactobacillus johnsonii (CNCM I-1225), Bifidobacterium lactis (DSM20215), Streptococcus thermophilus (TH4, Chr. Hansen, DK), or Lactobacillus paracasei (CNCM I-2116) can be used. Christian Hansen BioSystems A / S (CHL), 10-12 Boge Allé, PO Box 407, DK-2970 Horsholm, Denmark, offers a selection of the different probiotic strains.

For the purpose of the present invention, the term "probiotics" is intended to also include metabolites generated by microorganisms during a process of fermentation, if not indicated separately. These metabolites they can be released to the fermentation medium or they can be stored in the microorganism. It may also happen that said metabolites are responsible for part or all of the favorable effects of a probiotic microorganism in particular.

Surprisingly, it has been shown that Probiotics do not necessarily need to be concentrated and it is not they need to be dried at high temperatures but can be Apply directly to the food product. Therefore, the The present invention also has the great advantage that there are no a high temperature treatment that can damage or even destroy the effectiveness of the metabolites produced by the probiotics The fact that the stage of the concentration has the advantage that effective metabolites present in the fermented medium are not lost, for example, by filtration.

Therefore, it has been observed that it is really possible to achieve a consumable product that contains probiotics that have excellent storage stability and that has an appearance and organoleptic properties similar to appearance and organoleptic properties of a consumable product similar that does not contain probiotics. Contrary to all expectations, it has been observed that the direct and new application of probiotic biomass to a consumable product does not cause either only causes minimal changes in aroma, appearance and texture of the finished product that contains probiotics.

Contrary to current thinking in the food-probiotic technology, it is also possible to spray new biomass on a food product dry, for example, some breakfast cereals, without the need for a high temperature drying process before, during or after The application of biomass. As for the meaning of the In the present invention, only a quantity has to be sprayed relatively small liquid or emulsion from a fermentation process on the dry food product. Preferably, the fermentation continues until a relatively high concentration of cfu. Food product it will absorb most of the water without a substantial increase in water activity of the respective food product. For this reason, it is also not necessary to submit the consumable product that contains probiotics to another drying process or to another treatment, as the literature suggests. To date always There has been the problem of adding many probiotics and then drying the final product Only few cfu normally survive the drying process. To compensate for this loss, you had to apply a large number of probiotics, for example, on a support like water. This instead required the presence of a process of drying, especially in a product that was intended to dry in the end. In contrast to this, the present invention avoids a destructive drying process and therefore is no longer necessary apply probiotics in high quantity to the consumable product. How as a result, a relatively small amount of mixture or of fermenter liquid comprising probiotics you have to Apply to the consumable product. Naturally, also according to the present invention, an amount will have to be applied significantly lower from probiotics to the consumable product to compensate for inevitable losses during storage as well as the passage through the digestive tract of the product.

Surprisingly, expiration studies have revealed that the viability of probiotics in products food obtained by direct application of biomass is very high. Depending on the probiotic organism used, the probiotics they retain their activity up to 365 days without a substantial loss.

In addition, it has been observed that probiotics applied to a food product show, depending on the species and strains of the probiotic organism, sufficient resistance to the stomach environment and to gastric and bile acids ( in vitro tests).

According to the consumable product provided by the present invention, at least one agent can be added probiotic protector before application to the product consumable, for example.

Probiotics according to the present invention can be obtained by fermentation and can be stored after fermentation and before application to the consumable product for a time and at a temperature that prevents the substantial loss of probiotic cfu. It is evident that the biomass, once the fermentation or cultivation is finished, can be stored for a certain time. In the experiments, the biomass of different probiotics was stored for 4 days at 5 ° C with no detectable loss. In addition, resistance to gastric or bile acid ( in vitro tests) was not influenced by the storage period.

To carry out the invention, probiotics they can be fermented to a final concentration of 10 6 a 5x10 10, preferably 10 7 to 3x10 10, more preferably 1.5x10 7 to 10 10, even more preferably 10 8 to 9.5x10 9, in particular 2 to 9 x 10 9 cfu per ml of fermented medium, for example.

It is possible that probiotics applied to food product s concentrate on a final concentration of 10 7 to 10 12, preferably 10 8 to 5x10 11, more preferably 1.5x108 to 1011, even more preferably 10 9 to 5x10 10 cfu per ml of medium fermented, for example.

Any fermentation can be used. probiotic microorganism

According to the invention, a probiotic strain or strains can be selected from a group comprising yeasts, preferably from the genus Saccharomyces , fungi, preferably from the genus Aspergillus , bacteria, preferably from the genus Lactobacillus, Bifidobacterium, Streptococcus, Enterococcus , and a mixture of all . For example, the strains of the species Lactobacillus johnsonii, Bifidobacterium lactis, Streptococcus thermophilus , or Lactobacillus paracasei can be used . For example, if bacterial probiotics have to be manufactured, strains of the genus Lactobacillus, Bifidobacterium, Streptococcus, Enterococcus, Bacteroides, Clostridium, Fusobacterium, Melissococcus, Propionibacterium, Lactococcus, Staphylococcus, Peptostreccus, Leptiococcus, Leptiococcus, Leptiococcus, Lept. Aerococcus, Oenococcus .

Hence, in an environment of the present invention, a strain or probiotic strains can be selected from a group consisting of Lactobacillus johnsonii (I-1225 CNCM), Bifidobacterium lactis (DSM20215), Streptococcus thermophilus (TH4, Chr. Hansen, DK), mixtures thereof and a mixture that also comprises other probiotic microorganisms.

According to the present invention, the percentage of new probiotic biomass that is added to the consumable product it can be from 0.05% to 4%, preferably from 0.1 to 1.5%, more preferably 0.2 to 1% by weight of consumable product, per example.

According to all this, the final concentration of the probiotics applied to the consumable product can be of 10 6 to 10 9, more preferably 10 7 to 10 8, more preferably from 2 to 8x10 7 cfu / g with respect to the total weight of the consumable product.

According to the consumable product that includes metabolites produced by probiotics, the fermented medium It may have been applied directly to the consumable product.

In accordance with the process of this invention, the fermentation can be kept running until a final concentration of 10 6 to 5x10 10, preferably of 10 7 to 3x10 10, more preferably from 1.5x10 7 to 10 10, even more preferably from 10 8 to 9.5x10 9, in particular from 2 to 9x10 9 cfu probiotics per ml of medium fermented

According to the desired concentration and the Water activity (Aw) of the final consumable product, the process of the present invention may involve before applying the biomass new to a consumable product, the biomass concentration to a final concentration of 10 7 to 10 12, preferably from 10 8 to 5x10 11, more preferably from 1.5 x 10 8 to 10 11, even more preferably from 10 9 to 5x10 10 cfu per ml of fermented medium, for example.

For example, the Aw of the consumable product at principle and / or during the expiration period is less than 0.5. Preferably, it is less than 0.4 and more preferably less than 0.3. More preferably, the Aw of the consumable product is lower to 0.2. For example, Aw is in the range of 0.005 to 0.3, or either 0.01 to 0.15 during the product expiration period consumable.

The Aw the product will have will depend on the ability of the strain to survive specific conditions, which will vary from strain to strain.

Preferably, the consumable product has a packaging that substantially limits the water absorption of environment. Hence the permeability index of the packaging of the consumable product is preferably below 4.2 ml / m2d, preferably below 3.8 ml / m2d, more preferably below 3 g / m2d. The expert is able to Select the material with these properties. For example, him Packaging may consist of low density polyethylene (LDPE) co-extruded reticulated oriented. The bags are they will seal tightly, for example by heat.

The purpose of the aforementioned packaging is that of maintain preferred Aw values during the stability period  of the consumable product. The product stability period it can be up to 6 months, preferably up to 12 months, more preferably up to 18 months and more preferably up to two months years.

In another configuration, the process can further understand after fermentation, the storage of new biomass for a while and at a temperature that prevents substance loss of probiotic cfu, for example.

In another configuration of the present invention the process will also include, before, during or after the manufacture of new probiotic biomass, adding at least a protective agent to the fermentation medium or probiotic mass New, for example.

The fermentation process according to the Present invention can work for 6 hours up to 3 days, preferably from 6 to 20 hours, more preferably from 7 to 17 hours, depending on the strain of probiotic microorganism used, for example.

According to the process according to this invention, the same strain or strains can be used as has been described above with respect to probiotics that comprise consumable product, for example.

It is possible that the percentage of new biomass of probiotics added to the consumable product can be from 0.05 to 4%, preferably 0.1 to 1.5%, more preferably 0.2 to 1% by weight of consumable product, for example.

Therefore, according to a configuration of the present invention, the final concentration of probiotics applied to the consumable product can be from 10 6 to 10 9, more preferably from 10 7 to 10 8, more preferably from 2 to 8x10 7, in particular 5x10 7 cfu / g with respect to weight Total consumable product.

It is possible, although not necessary, that the biomass newly obtained from the fermentation process is concentrated. For example, said concentration can be achieved by centrifugation or filtration. The concentration level allows accurately dose the amount of cfu per gram of product consumable. The concentration may also take into account the subsequent loss of cfu during the stability period of the food product or during the passage through the digestive tract. A High temperature drying process can be avoided by spraying either apply some unconcentrated biomass or relatively little concentrated to the consumable product, so that the water activity of the entire product does not increase decisive A high temperature drying process is not necessary due to "absorptive dryness"; the food product already dry quickly absorbs water accompanied and contained in the probiotic biomass Exposure at room temperature during application process is enough to prevent an increase decisive of the water activity of the final product.

In case the biomass is concentrated, no It will be necessary to discard the obtained supernatant. The middle after Fermentation with probiotics normally contains metabolites which have similar advantageous effects as their own probiotics Therefore, the supernatant medium can, after biomass concentration, also be applied to a product consumable.

To carry out the process according to the present invention, all kinds of products can be used starting consumables. Food and drinks for humans as well how animal feed can be enriched by probiotics Naturally, formulas may also appear Nutritional accompanying probiotics. There is a high variety of nutritional formulas, for example, for athletes or athletes, for people with special nutritional needs like people allergic to certain natural foods or people with gastrointestinal disorders. For example, with Probiotics are also supplied chocolate or other products sweet. In fact, all kinds of extruded foodstuff, or cooked or prepared in some other way can accompany the probiotics For example, dry products can be used as freeze-dried food for animals or other foodstuff dry, such as powders, flour, milk or powder or flakes of cereals. Probiotics can be used to be applied to All kinds of breakfast cereals, for example. Too components, ingredients or starting materials of products Consumables can be sprayed with probiotics. By For example, particles of one or more bases of cooked cereals comprising starchy materials. The cooked cereal base particles can be any of those known by the expert as flaked cereals, Typical breakfast cereals, extruded cereals, cereals rolled, baked cereals, flakes and / or cereals cooked extrudates, extruded expanded cereals, cereals Baked breakfast, compressed flake cookies, for example. The cereal flakes can be prepared by baking cereal grains with a liquor, forming tablets of cooked dough as well obtained, rolling, roasting and probably coating them with sugar, for example.

The production of probiotic biomass is a process that is well known. In general, deposits or specially equipped fermentation units. Although principle even a sterile reservoir comprising a means can Be suitable for growing microorganisms. According to preferences particular of a certain probiotic strain, the composition is chosen medium. An optimal medium composition for a probiotic strain  in particular it accompanies the starting organizations in general Provider probiotics. Once the fermentation is complete, the Biomass can be applied directly to the consumable product. It is also possible to store it for a certain time without altering its adaptability to be applied to a consumable product. Especially if a transport to the place of production, probiotic biomass can be frozen in a way temporary to prevent the loss of probiotic cfu.

Before applying biomass to a product consumable, the biomass can be concentrated. The stage of concentration, although not mandatory, may be appropriate if even a slight increase in water content has to be avoided of the final product. For example, a concentration is carried out if the final concentration of probiotic in the product has to be especially high, whether it's a small meal, single consumable product comprising a sufficient number of cfu, as if it is for other reasons. The concentration process is also well known. In general, the method of choice is the filtration or centrifugation.

Finally, probiotic biomass, concentrated or No, it will apply to the consumable product. This application can be carry out according to the general rules of the coating of food products. For example, the application of biomass is can perform as the product is transported in a conveyor or, alternatively, in a drum coating. In the design of the spray system there are several options, from a pleated tube to a rotating disk. Some products may be appropriate for treatment in a drum coating, for example, in a rotating drum. The drum of coating can serve both as a mixer and as a mechanism for expose the cereal to the sprayer. The biomass can be pulverized on top of the cereals that rotate using nozzles Commercial two-phase (air / liquid) spray. In general, for dry products such as breakfast cereals, for example, you can use the same spray system that for coating with a solution based on vitamins. These Techniques are well known.

Depending on the particularities and preferences, the food product that you now understand Probiotics can be exposed to high temperature or temperature environmental, so that there is no substantial loss of cfu Naturally, other additional treatments may occur. of the consumable product depending on the final product or the target of the consumable product. An example would be the aeration of the final product with an inert gas or with gas mixtures as N 2 or N 2 / CO 2.

The process and the product in accordance with this invention have been described in great detail in the examples that are show below.

Examples

The strains used for the examples are the following:

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Bifidibacterium lactis *: DSM20215 (German Culture Collection)

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Streptococcus thermophilus (TH4) *

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Lactobacillus johnsonii : I-1225 (CNCM)

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Lactobacillus paracasei : I-2116 (CNCM)

* obtained from Christian Hansen BioSystems A / S (CHL), 10-12 Boge ALlé, P.O. Box 405, DK 2970 Horsholm, Denmark

For the experiments, a product was used Cereal based for children, breakfast cereal flakes, snack of cereals / milk and powdered cereals for babies.

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TABLE 1 Composition and production of consumable products mentioned in the examples

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Example one

Bifidobacterium lactis biomass applied to different products

Bifidobacterium lactis was fermented and then concentrated by centrifugation. The details of the fermentation are indicated in tables 2 and 3 below. Standard protective agents were added to the concentrate. This biomass was added on an experimental scale to different commercially available cereal products (see table 1).

For experimental scale application, placed 1.5-2 kg of cereals in a drum rotating and the biomass was pulverized above the cereals rotating using a sprayer with a two-phase nozzle (air / liquid). The gun containing the biomass was weighed carefully before and after spraying to calculate the exact amount of biomass applied to cereal. In all cases it added 0.5% of the total amount of cereals.

TABLE 2 Composition of the medium for Bifidobacterium lactis (example 1)

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TABLE 3 Fermentation parameters for Bifidobacterium lactis (example 1)

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TABLE 4 Results of the trials of application

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As Table 4 shows, high rates are obtained. viable counts per g of consumable product. The activity of water is maintained in an acceptable range for the purpose of storage.

Example 2

Bifidobacterium lactis biomass , Lactobacillus johnsonii, Lactobacillus paracasei, Streptococcus thermophilus applied to different products

Different strains were fermented (details of the fermentation indicated in tables 5 to 12) and then concentrated  by centrifugation. Standard protective agents were added to the concentrated. 0.5% was added by total product weight of the different biomass on an experimental scale to a product of commercially available cereal for children (Same method as in example 1).

TABLE 5 Composition of the medium for Bifidobacterium lactis (example 2)

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TABLE 6 Fermentation parameters for Bifidobacterium lactis (example 2)

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TABLE 7 Composition of the medium for Lactobacillus johnsonii (example 2)

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TABLE 8 Fermentation parameters for Lactobacillus johnsonii (example 2)

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TABLE 9 Composition of the medium for Streptococcus thermophilus (example 2)

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TABLE 10 Fermentation parameters for Streptococcus thermophilus (example 2)

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TABLE 11 Composition of the medium for Lactobacillus paracasei (example 2)

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TABLE 12 Fermentation parameters for Lactobacillus paracasei (example 2)

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TABLE 13 Results of application tests in a cereal product for children

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That is, other strains applied to the product of cereals for children revealed enough viable counts and a low end water activity.

Example 3

Data on the period of validity of a cereal-based product for children with Lactobacillus johnsonii

Lactobacillus johnsonii was fermented and then concentrated by centrifugation (for details on fermentation see tables 14 and 15). Standard protective agents were added to the concentrate. Biomass was added on a pilot scale to a cereal product for children.

For the pilot scale application, 100 kg / h of cereal products for children were introduced into a drum. 0.5 kg / h of Lactobacillus johnsonii biomass was sprayed on top of the cereals with a series of two-phase nozzles (air / liquid).

The finished product was packaged in bags or aluminum covers and underwent a study of the period of validity at 20 ° C (results see table 16).

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TABLE 14 Composition of the medium for Lactobacillus johnsonii (Example 3)

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TABLE 15 Fermentation parameters for Lactobacillus paracasei (example 3)

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The study of the period of validity reveals that the storage of up to one year does not substantially reduce the cfu number on the product.

TABLE 16 Results of the application and period tests of validity in a cereal-based product for children

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Example 4

Adding concentrated and non-concentrated Bifidobacterium lactis , directly and after 4 days of storage of the biomass to a cereal-based product for children

Bifidobacterium lactis was fermented (details are indicated in Tables 17 and 18), a part of the biomass was used directly and a second part was concentrated by centrifugation with the addition of standard protective agents. Both biomass were added on an experimental scale to a cereal-based product for children. A second series of tests was performed with the same biomass stored at 5 ° C for 4 days before application.

For experimental scale application, placed 2 kg of cereal-based product in a rotating drum  and the biomass was sprayed on the top of the cereals that turned using a commercial sprayer with a nozzle biphasic (air / liquid). In all cases, 0.5% of the Total amount of cereals. In one case the biomass was used directly after fermentation and in the other case it concentrated and then repeated the same steps with biomass stored for 4 days (5 ° C) before application.

The finished products were analyzed in vitro for resistance of the gastric tract.

TABLE 17 Composition of the medium for Bifidobacterium lactis (Example 4)

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TABLE 18 Fermentation parameters for Bifidobacterium lactis (example 4)

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TABLE 19 Results of application tests in a cereal product for children

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As Table 19 shows, losses are found in an acceptable margin in an intestinal environment simulated.

Claims (22)

1. A dry consumable product comprising probiotic microorganisms, in which microorganisms probiotics were applied to the dry consumable product, and in which after the application of fresh probiotic microorganisms the Water activity (Aw) is less than 0.5, preferably less than 0.3. 2. Consumable product according to the claim 1, to which at least one protective agent has been added to probiotic microorganisms before application to consumable product 3. Consumable product according to the claims 1 or 2, wherein the probiotic microorganisms are obtained by fermentation and stored after fermentation and before application to the consumable product for a while and at a temperature that prevents loss substantial of the units that form the probiotic colony (cfu). 4. Consumable product according to any of claims 1 to 3, wherein the microorganisms probiotics were fermented to a final concentration of 10 6 to 5x10 10, preferably 10 7 to 3x10 10, more preferably from 1.5x10 7 to 10 10, even more preferably from 10 8 to 9.5x10 9, it was achieved in particular from 2 to 9x10 9 cfu per ml of fermented medium. 5. Consumable product according to any of claims 1 to 4, wherein the microorganisms probiotics were concentrated to a final concentration of 10 7 to 10 12, preferably 10 8 to 5x10 11, more preferably from 1.5x108 to 1011, even more preferably from 10 9 to 5x10 10 cfu per ml of medium fermented 6. Consumable product according to any one of claims 1 to 5, wherein a strain or probiotic strains are selected from a group consisting of yeasts, preferably of the genus Saccharomyces , fungi, preferably of the genus Aspergillus , bacteria, preferably of the genus Lactobacillus , Bifidobacterium, Streptococcus, Enterococcus , and a mixture thereof. 7. Consumable product according to any of claims 1 to 6, wherein a strain or probiotic strains are selected from a group consisting of Bifidobacterium lactis (DSM20215) , Lactobacillus johnsonii (I-1225 CNCM), Lactobacillus paracasei (I-2116 CNCM), Streptococcus thermophilus (TH4, Chr Hansen, DK) , a mixture thereof and a mixture that also includes other probiotic microorganisms. 8. Consumable product according to any of claims 1 to 7, wherein the percentage of biomass fresh from probiotic microorganisms added to the product Consumable was 0.05 to 4%, preferably 0.1 to 1.5%, plus preferably 0.2 to 1% by weight of consumable product. 9. Consumable product according to any of claims 1 to 8, wherein the final concentration of the Probiotic microorganisms applied to the consumable product is 10 6 to 10 9, more preferably from 10 7 to 10 8, more preferably from 2 to 8x10 7 cfu / g with respect to weight Total consumable product. 10. A dry consumable product comprising metabolites produced by probiotic microorganisms, in the that the metabolites were in a fermented medium that separated from probiotic microorganisms grown therein, in which the water activity (Aw) of the dry consumable product after the application of metabolites is less than 0.5, preferably less than 0.3. 11. Consumable product according to the claim 10, wherein the fermented medium was applied directly to the consumable product. 12. A process to obtain a product dry consumable comprising probiotic microorganisms, so that said process comprises a stage to manufacture a biomass fresh from probiotic microorganisms by fermentation in a medium liquid and directly applying fresh biomass to the product consumable, where the application of fresh biomass is made of form that the water activity (Aw) of the dry consumable product After application of fresh biomass is less than 0.5, preferably less than 0.3. 13. Process according to claim 12 in which fermentation is maintained until a final concentration of 10 6 to 5x10 10, preferably 10 7 to 3x10 10, more preferably from 1.5x10 7 to 10 10, even more preferably from 10 8 to 9.5x10 9, in particular from 2 to 9x10 9 cfu probiotics per ml of fermented medium. 14. Process according to claim 12 or 13, which also includes, before applying fresh biomass to a consumable product, from the biomass concentration to a final concentration of 10 7 to 10 12, preferably of 10 8 to 5x10 11, more preferably 1.5x10 8 to 10 11, even more preferably from 10 9 to 5x10 10 cfu probiotics per ml of fermented medium. 15. Process according to any of the claims 12 to 14, wherein the process consists after the fermentation of a fresh biomass storage during a time and at a temperature that prevents substantial loss of cfu probiotics 16. Process according to any of the claims 12 to 15, wherein the process consists, before, during or after the production of fresh biomass from probiotics, of adding at least one protective agent to the medium of fermentation or probiotic fresh biomass. 17. Process according to any of the claims 12 to 16, wherein the fermentation is maintained for 6 hours to 3 days, preferably 6 to 20 hours, more preferably from 7 to 17 hours, depending on the strain of Probiotic microorganisms used. 18. Process according to any of claims 12 to 17, wherein a strain or strains for fermentation are selected from a group consisting of yeasts, preferably of the genus Saccharomyces , fungi, preferably of the genus Aspergillus , bacteria, preferably of the genus Lactobacillus , Bifidobacterium, Streptococcus, Enterococcus , and a mixture of all this. 19. Process according to any of the claims 12 to 18, wherein the percentage of fresh biomass of probiotics added to the consumable product is 0.05 to 4%, preferably 0.1 to 1.5%, more preferably 0.2 to 1% by weight of consumable product. 20. Process according to any of the claims 12 to 19, wherein the final concentration of the probiotics applied to the consumable product is 10 6 a 10 9, more preferably from 10 7 to 10 8, more preferably 2 to 8x10 7, in particular 5x10 7 cfu / g of consumable product. 21. Product according to any of claims 12 to 20, wherein a strain or probiotic strains are selected from a group consisting of Bifidobacterium lactis (DSM20215) , Lactobacillus johnsonii (I-1225 CNCM), Lactobacillus paracasei (I-2116 CNCM ), Streptococcus thermophilus (TH4, Chr Hansen, DK) , a mixture thereof and a mixture that also includes other probiotic microorganisms. 22. A process to obtain a product dry consumable consisting of metabolites manufactured by probiotic microorganisms, which includes the cultivation of probiotic microorganisms in a liquid medium, separating the medium liquid from probiotic microorganisms and directly applying the liquid medium comprising metabolites of microorganisms probiotics to the consumable product, in which the application of liquid medium is such that the water activity (Aw) of the product consumable application of the liquid medium comprising the Metabolites are less than 0.5, preferably less than 0.3.